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There is something simply irresistible about a slice of moist and tender Blueberry Lemon Bread Loaf with Icing Recipe that immediately brightens your day. This loaf perfectly balances the zesty freshness of lemon with bursts of juicy blueberries, all wrapped up in a cake-like texture topped with a sweet, tangy glaze. Whether you need a delightful breakfast treat or a charming dessert to share, this bread loaf delivers every single time and promises satisfaction in every bite.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first exciting step toward creating your delicious Blueberry Lemon Bread Loaf with Icing Recipe. Each element plays a key role: the flour provides structure, yoghurt adds moistness, lemons bring brightness, and blueberries introduce natural sweetness and vibrant color.
- 1 3/4 cups plain/all-purpose flour: The base that gives your loaf its perfect crumb and texture.
- 1 cup white sugar (preferably caster/superfine): Ensures even sweetness and dissolves beautifully into the batter.
- 2 tsp baking powder: The magic leavening agent that helps the loaf rise to fluffy perfection.
- Pinch of salt: Enhances flavor and balances the sweetness.
- 1 cup plain yoghurt (preferably not low fat): Adds moisture and a subtle tang that complements the lemon.
- 3 large eggs (55 – 60g each): Provide richness and structure to the bread.
- 2 tsp lemon zest (from 1 large or 2 small lemons): Brings a fresh citrus aroma and bright flavor.
- 1/2 tsp vanilla extract: Adds warmth and depth to the overall flavor profile.
- 1/2 cup canola oil (or vegetable, grapeseed oil): Keeps the crumb tender and moist without overpowering.
- 2 tsp flour (for coating blueberries): Helps prevent the blueberries from sinking to the bottom of the loaf.
- 1 1/2 cups frozen or fresh blueberries: The star ingredient, bursting with color and juicy sweetness.
- 1 1/2 cups sifted soft icing/powdered sugar: For the luscious lemon glaze that crowns the loaf.
- 2 tbsp lemon juice: Adds zing to the icing for a perfect tangy finish.
- 1-2 tbsp milk (if needed): Used to adjust the glaze to your desired consistency.
How to Make Blueberry Lemon Bread Loaf with Icing Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 200°C/390°F (or 180°C fan forced). Meanwhile, butter a loaf pan and line it with parchment paper. Using a pan about 21 x 11 x 7 cm ensures a tall, beautifully shaped bread that bakes evenly and looks impressive on the table.
Step 2: Coat the Blueberries
To make sure your blueberries are perfectly suspended in the loaf and don’t all sink to the bottom, toss them gently in 2 teaspoons of flour. This simple trick keeps them nicely distributed throughout the bread, whether you’re using fresh or frozen berries.
Step 3: Combine Dry Ingredients
In a large bowl, whisk together the flour, caster sugar, baking powder, and salt. Mixing these dry ingredients well allows for an even rise and perfectly balanced flavors in every bite of your Blueberry Lemon Bread Loaf with Icing Recipe.
Step 4: Add Wet Ingredients
Make a small well in the center of your dry ingredients and add the yoghurt, eggs, lemon zest, vanilla extract, and oil. Whisk everything gently just until combined, making sure not to overmix so the loaf remains tender and moist.
Step 5: Fold in the Blueberries
Carefully fold the floured blueberries and any residual flour from the blueberry bowl into the batter. This step is where the loaf really starts to come alive with bursts of juicy fruit ready for every slice.
Step 6: Baking Time
Pour the batter into your prepared pan and pop it into the oven. Bake for 50 minutes initially, then loosely cover the top with foil to prevent over-browning, and bake for another 15 to 25 minutes. You’ll know it’s done when a skewer inserted in the center comes out clean or with just a few moist crumbs.
Step 7: Cool and Glaze
After baking, let your blueberry lemon loaf rest in the pan for 5 minutes before transferring it to a cooling rack. Once completely cooled, drizzle over your lemon glaze made from icing sugar, lemon juice, and milk. Allow around 20 minutes for the glaze to set so it forms that perfect sweet-tart crown on your loaf.
How to Serve Blueberry Lemon Bread Loaf with Icing Recipe
Garnishes
Add a sprinkle of fresh lemon zest or a few whole blueberries on top of the icing for a pretty, inviting finish. A dusting of powdered sugar also adds a delicate, wintry touch if you’re serving this loaf for a special occasion or afternoon tea.
Side Dishes
This loaf pairs wonderfully with a cup of strong coffee or a refreshing herbal tea. For a slightly indulgent touch, accompany it with a dollop of whipped cream or a scoop of vanilla ice cream, turning your simple loaf into a charming dessert.
Creative Ways to Present
Try cutting the loaf into thick slices and serving them as mini sandwiches filled with cream cheese and a drizzle of honey. Another idea is to toast leftover slices slightly and spread with your favorite citrus marmalade for an extra burst of flavor and texture.
Make Ahead and Storage
Storing Leftovers
Once your blueberry lemon bread loaf with icing recipe is completely cooled, wrap it tightly in plastic wrap or keep it in an airtight container to maintain moisture. Stored this way, it will stay fresh for up to 3 days at room temperature, perfect for enjoying throughout the week.
Freezing
If you want to save some for later, this bread freezes beautifully. Slice the loaf before freezing and separate pieces with parchment paper in a sealed freezer bag or container. When frozen, it will keep well for up to 3 months without losing its moist texture or flavor.
Reheating
To bring your frozen or stored loaf back to life, gently warm slices in a toaster oven or conventional oven at low heat. This will refresh the bread’s softness and help the glaze regain its slight shine, making each bite feel like it was just freshly baked.
FAQs
Can I use fresh blueberries instead of frozen for the Blueberry Lemon Bread Loaf with Icing Recipe?
Absolutely! Fresh blueberries work wonderfully and may even provide a slightly juicier texture. Just be sure to coat them in flour to prevent sinking as you would with frozen berries.
How do I know when the bread loaf is fully baked?
Insert a skewer or toothpick into the center of the loaf after the recommended baking time. If it comes out clean or with only a few moist crumbs, your loaf is perfectly baked and ready to cool.
Can I substitute yoghurt with something else?
You can substitute yoghurt with sour cream or buttermilk to maintain that moist and tangy profile. However, yoghurt tends to keep the bread tender without weighing it down.
What if I don’t have canola oil? What can I use instead?
Feel free to substitute with any mild-flavored oil such as vegetable or grapeseed oil. Avoid strongly flavored oils so the delicate blueberry and lemon flavors remain front and center.
How thick should the lemon icing glaze be?
The glaze should be thick enough to coat the back of a spoon but still pourable. If it’s too thick, add a little extra lemon juice or milk; if too runny, add more sifted icing sugar until it reaches the perfect consistency for drizzling.
Final Thoughts
Trust me, once you try this Blueberry Lemon Bread Loaf with Icing Recipe, it will quickly become one of your go-to favorites for every occasion. The combination of fresh lemon, juicy blueberries, and a sweet glaze is pure bliss in every slice. So go ahead, gather your ingredients, and treat yourself and your loved ones to a loaf that feels like sunshine on a plate.
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Blueberry Lemon Bread Loaf with Icing Recipe
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 to 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Blueberry Bread Loaf is perfect for breakfast or a delightful snack. Made with fresh or frozen blueberries and a hint of lemon zest, it features a tender crumb enriched with yogurt and canola oil. The loaf is finished with a sweet lemon glaze that adds a refreshing citrus twist, making it a crowd-pleaser for any occasion.
Ingredients
Dry Ingredients
- 1 3/4 cups plain/all-purpose flour
- 1 cup white sugar (preferably caster/superfine)
- 2 tsp baking powder
- Pinch of salt
- 2 tsp flour (for coating blueberries)
Wet Ingredients
- 1 cup plain yoghurt (preferably not low fat)
- 3 large eggs (55-60g / 2oz each)
- 2 tsp lemon zest (from 1 large or 2 small lemons)
- 1/2 teaspoon vanilla extract
- 1/2 cup canola oil (or vegetable, grapeseed oil)
Other
- 1 1/2 cups frozen or fresh blueberries (no need to defrost)
- 1 1/2 cups soft icing sugar / powdered sugar (sifted)
- 2 tbsp lemon juice
- 1–2 tbsp milk (if needed for glaze consistency)
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) or 180°C if using a fan-forced oven to ensure proper baking temperature.
- Prepare Loaf Pan: Butter and line a 21 x 11 x 7 cm (8.3 x 4.5 x 2.75 inches) loaf pan with parchment paper to prevent sticking and help with loaf removal.
- Coat Blueberries: Toss the blueberries in 2 teaspoons of flour. This coating prevents them from sinking to the bottom of the batter during baking, ensuring an even distribution.
- Mix Dry Ingredients: In a large bowl, whisk together 1 3/4 cups flour, 1 cup sugar, 2 tsp baking powder, and a pinch of salt to combine all dry components evenly.
- Add Wet Ingredients: Create a well in the center of the dry mixture and add 1 cup plain yoghurt, 3 large eggs, 2 tsp lemon zest, 1/2 teaspoon vanilla extract, and 1/2 cup canola oil. Whisk until the batter is smooth and well incorporated.
- Fold in Blueberries: Gently fold in the floured blueberries, including any remaining flour from the bowl, taking care not to overmix to keep the batter light.
- Bake the Loaf: Pour the batter into the prepared loaf pan. Bake for 50 minutes, then cover the loaf loosely with foil to prevent over-browning. Continue baking for an additional 15 to 25 minutes or until a skewer inserted into the center comes out clean. Check after 15 minutes and if the skewer is still wet with batter, bake for another 10 minutes.
- Cool: Let the loaf rest for 5 minutes in the pan, then turn it out onto a cooling rack to cool completely.
- Prepare and Apply Glaze: In a small bowl, combine 1 1/2 cups sifted icing sugar with 2 tablespoons lemon juice. Add 1-2 tablespoons milk if needed to achieve a drizzleable glaze consistency. Drizzle the glaze over the cooled loaf and wait about 20 minutes for it to set before slicing and serving.
Notes
- Using all-purpose flour for coating the blueberries helps keep them suspended in the batter and prevents them from sinking.
- Ensure the yoghurt is not low fat to maintain moisture and richness in the loaf.
- Folding the blueberries gently into the batter prevents them from breaking and bleeding color.
- Covering the loaf with foil during baking prevents excessive browning on top while allowing the center to cook through.
- Allowing the glaze to fully set before slicing prevents it from running and keeps slices neat.
- You can substitute fresh blueberries with frozen ones without thawing, which is convenient during off-season.
